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Orenburg State University january 29, 2022   RU/EN
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Sidorenko G.A., Popov V.P., Zinukhin G.B., Yavkina D.I., Mezhueva L.V.
ELECTROCONTACT BAKING OF GRAIN BREAD WITH THE ADDITIVE OF MILLET FLOUR [№ 4 ' 2015]
During baking the biological values of bakery products considerably decreases, that reduces a positive effect from the additives introduction of biologically active additives, in particular, containing in millet flour. It is possible to reduce the loss of biological value and increases the nutritional and biological value of final products, baking bakery products with the biologically active additives by the electrocontact method. Consequently the researches of the technology of the grain bread making with the additive of millet flour baked by the electrocontact way it was revealed that the dosage increase of millet flour leads to the acidity increase of the grain semi-finished product during fermenting. The dosage increase of millet flour leads to the process acceleration of electrocontact baking. The influence of the millet flour additive on the acidity and the humidity of final grain bread wasn't established. The introduction to 20% of millet flour into the receipt of grain bread leads to the porosity increase of final products, and further increase — to the decrease. The crumb of grain bread gets yellow coloring and millet taste with the introduction of millet flour. White thin coating appears on the surface of grain bread at the introduction of more than 20% of millet flour, bread gets bitterish taste at the dosage increase of millet flour.

Ivanova A.P., Piskareva T.I., Mejueva L.V., Gunko V.V.
MATHEMATICAL MODEL STRUCTURIZATION OF DOMINANT PROCESS INDICATORS [№ 9 ' 2014]
The article deals with a block diagram of a mathematical model of the mixing process that enabled him physically in the laboratory, taking into account the degree of relevance parameters providing scientific prediction and planning results.

Berestova А.V., Zinukhin G.B., Mezhuyeva L.V.
ABOUT THE FEATURES OF FOOD OIL AND FAT EMULSIONS TECHNOLOGIES OF FUNCTIONAL ORIENTATION [№ 1 ' 2014]
The article gives the results of research analysis in the sphere of food oil and fat emulsions producing of functional orientation. The emulsions are received by the means of product caloric content decreasing, introducing of biologically active additives, exception or replacement of traditional ingredients with the functional.

Ivanova A.P., Mezhueva L.V., Piskareva T.I., Gunko V.V., Bykov A.V.
DECOMPOSITION THE APPROACH TO RELIABILITY TECHNICAL SYSTEM [№ 10 ' 2011]
In article it is offered декомпозиционный the approach to research of reliability of technical systems in which basis elements of the system analysis lie. It allows to make a choice of priority directions by working out of reliable systems of mixing.

Bykov A.V., Mezhueva L.V., Ivanova A.P., Bykova L.A., Getmanova N.V.
MEANING OF REAGENTLESS WATER CLEANING AT THE REGULATION OF MACRO- AND MICROELEMENTS CHANGE IN ANIMALS' ORGANISM [№ 6 ' 2011]
The article presents the results of research aimed at developing and improving methods of water treatment, which can be used in the technologies of products with preset properties. For reagentless water treatment is proposed and justified the use of ultrasonic cavitation in conjunction with the freezing and thawing of water that allows you to adjust the content of organic and mineral impurities in it.

Bykov A.V., Mezhueva L.V., Miroshnikov S.A., Bykova L.A., Tyshchenko V.M.
PROSPECTS OF USE OF CAVITATION HYDROLYSIS OF NON-STARCH POLYSACCHARIDES [№ 4 ' 2011]
During the processing of grain into flour to 25–30% of the total weight of raw materials is waste flour production. Currently the known methods of recycling are not widely used. This article describes how to handle wheat bran, which allows reducing the amount of fiber and improve the indicators of the nutritional value of bran, which makes it possible to use them as a forage component.

Ivanova A. P., Mezhueva L.V., Gunko V.V., Getmanova N.B., PiskarevaT.I.
ENGINEERING GEOMETRY IN THE DESIGN OF MIXERS [№ 10 ' 2010]
The authors carried out the complex of studies, which makes it possible to increase the qualitative output of ready-made production due to the optimization of the structural-geometric elements of the geometric simulation of the working surfaces of mixers.

Ivanova А.P., Mezhueva L.V., Gunko V.V., Getmanova N.V., Bykov А.V.
ON INFLUENCE OF ENGINEER GEOMETRY ON FORECASTING THE RESULTS OF TECHNOLOGICAL PROCESS [№ 5 ' 2010]
The article reviews industrial research, which made recommendations on the design of structural and geometric elements providing vibromixing process.

Bykov A.V., Miroshnikov S.A., Mezhueva L.V.
TO UNDERSTANDING OF THE CAVITATION PROCESSING ACTION ON THE PROPERTIES OF WASTE PRODUCTION [№ 12 ' 2009]
The article presents the results of cavitation processing of cellulose waste. The advantages of cavitation hydrolysis of cellulose waste and derived products in the food of farm animals are shown here. The destruction of the cell structure of plant material by cavitation effects to increase the bioavailability of components of raw materials is considered in this swork.

Mezhueva L.V., Ivanova A.P., Zinyukhin G.B., Gunko V.V.
BIOTECHNICAL ASPECTS OF WATER QUALITY [№ 2 ' 2006]
Sweet water deficit has become the world problem at the present day. Increased water needs of industry and agriculture make scientists of the whole world to look for different means for solution of this problem. One of courses is new methods creation of water purification allowing using this water for drink.

Ivanov A.P., Mezhueva L.V.
PROBLEMS OF QUALITY IMPROVEMENT OF FEED INDUSTRY [№ 4 ' 2005]
One of the major factors of effectiveness increase of cattle breeding is its supply with high quality forages which manufactures should be based on use of achievements of science and technology. Balance of forage with the nutrients contents – is a pledge of high efficiency in cattle breeding.

Ivanova A.P., Mezhueva L.V.
TO THE QUESTION ABOUT DISPLACEMENT CHARACTERISTICS OF FREE-FLOWING FODDER SYSTEMS [№ 12 ' 2004]
Opportunity to forecast quality of prepared multicompanent fodder blends is determined in many cases with rheological, physical and mechanical characteristics of components formed part of it. Detachment of some of them, with further determination, allows simplifying the procedure of decision search of optimization tasks.

Ivanova A.P., Mezhueva L.V.
DEPENDENCE OF QUALITY OF FODDER MASS MIXING FROM CONSTRUCTIONAL PECULIARITIES OF VIBROMIXERS [№ 5 ' 2003]
Heightened demands to the quality of mixable fodder, because of embedding of second helping, which are rich of vitamins and medicinal preparations in to fodder, testify that selection of constructional get-up is the most complicated question as a result it is suggested stopping choice on such equipment, which create complicated trajectory of product movement, promoting more qualitative mixing. One of directions of optimization process search is modeling of new vibrocontact surface.


[№ 5 ' 2002]

Ivanova A.P., Vasiljeva M.A., Voronkov A.I., Pripadchev A.D., Mezhueva L.V.
GEOMETRICAL MODELLING IN TECHNOLOGICAL PROCESS OF MAKING HOMOGENEOUS FOOD MASS. [№ 4 ' 2001]
Article deals with surfaces geometrical modelling. Research results on creating vibromixer working chamber and choosing optimal decision for making homogeneous mass are given. Premises on perspective surfaces which projecting decrease dead zones and increase useful space of vibrocontacts in 1, 5-2, 5 times are detected. New constructive decision was found due to geometrical modelling of vibrocontact surface.


Editor-in-chief
Sergey Aleksandrovich
MIROSHNIKOV

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© Электронное периодическое издание: ВЕСТНИК ОГУ on-line (VESTNIK OSU on-line), ISSN on-line 1814-6465
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